Best 13 Spicy Chicken Casserole Recipes

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Spicy chicken casserole is a flavorful and delicious dish that is perfect for a quick and easy meal. With its combination of tender chicken, creamy sauce, and a hint of spice, this casserole is sure to be a hit with family and friends alike. Whether you are looking for a comforting dish for a weeknight dinner or a hearty meal to serve at a potluck, spicy chicken casserole is the perfect choice. Read on to find out how to make this tasty dish, complete with variations for different tastes and occasions.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY SOUTHWEST CHICKEN CASSEROLE



Spicy Southwest Chicken Casserole image

This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!

Provided by Lisa F.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 10

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
½ cup water, or as needed
1 large onion, chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, partially drained
1 (14 ounce) can whole kernel corn, drained
¾ cup picante sauce
1 (4 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
4 (8 inch) flour tortillas
1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
  • Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
  • Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
  • Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g

SPICY ASIAN CHICKEN AND NOODLE CASSEROLE



Spicy Asian Chicken and Noodle Casserole image

Bring Asian zing to the dinner table with this Thai-inspired casserole. With pre-made noodles, pre-grilled chicken and frozen broccoli, assembly takes just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

2/3 cup Thai peanut sauce (from 13.9-ounce bottle)
2/3 cup Progresso™ chicken broth (from 32-ounce carton)
3 tablespoons peanut butter
1 bag (1 pound) frozen broccoli stir-fry vegetables
1 package (7.31 ounces) refrigerated cooked stir-fry noodles, separated
2 packages (6 ounces each) refrigerated grilled chicken breast strips
1/4 cup chow mein noodles
1/4 cup chopped peanuts

Steps:

  • Heat oven to 350°. Spray 2-quart casserole with cooking spray.
  • Cook peanut sauce, broth, peanut butter, frozen vegetables and stir-fry noodles in 3-quart saucepan over medium-high heat 5 to 7 minutes, stirring frequently, until hot. Stir in chicken. Spoon into casserole.
  • Mix chow mein noodles and peanuts; sprinkle over chicken mixture. Bake uncovered about 30 minutes or until mixture is hot. Let stand 5 minutes.

Nutrition Facts : Calories 615, Carbohydrate 51 g, Cholesterol 115 mg, Fiber 7 g, Protein 47 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 720 mg

SPICY CHICKEN AND CORNBREAD - CASSEROLE



Spicy Chicken and Cornbread - Casserole image

This recipe is one that is a mixture of many simular recipes I have tried in the past, but none of them impressed me that much. So through many trials and failures I came up with my own combination of ingredients. I think it is quite good! So decided to share this recipe with you to see what you think.

Provided by llk2day

Categories     One Dish Meal

Time 55m

Yield 10 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts, cut into eight cubes
2 tablespoons olive oil
1 (1 ounce) envelope taco seasoning
1 cup frozen corn, cooked as directed
2 (15 ounce) cans s and w brand caribbean black beans
1 (7 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes with jalapenos
1 (2 1/4 ounce) can sliced olives, drained
1/2 cup medium salsa
1 tablespoon chicken soup base, paste (Smart and Final brand if interested) (optional)
1 (8 1/2 ounce) package sweet cornbread mix (Jiffy brand)
1/2 cup grated colby cheese or 1/2 cup cheddar cheese
1/2 cup grated monterey jack cheese

Steps:

  • In a hot skillet add the olive oil and chicken cubes, cook just until no longer pink.
  • Stir in the taco seasoning.
  • Add all the remaining ingredients with the exception of the corn bread mixture and the cheese.
  • Blend together and pour into a greased 9x12 inch casserole dish.
  • Mix, but do not bake the corn bread as directed on the package.
  • Spread the uncooked cornbread mixture on top of the casserole.
  • Sprinkle the cheeses that have been blended together evenly on top of the cornbread mixture.
  • Bake in a hot oven at 350 degrees for 35-45 minutes.
  • You want the cheese and the corn bread to turn a nice light golden brown color.
  • If you are a cornbread lover like myself, use two packages of prepared cornbread instead of one.

SPICY TEX MEX RICE AND CHICKEN CASSEROLE



Spicy Tex Mex Rice And Chicken Casserole image

This casserole is my alternative to a noodle casserole, as my better half is not a big noodle fan. I also get to use my homemade HOT SALSA..this is scrumptious!

Provided by Cassie *

Categories     Casseroles

Time 1h15m

Number Of Ingredients 11

1 1/3 c uncooked rice, i use uncle bens
2 2/3 c water
4 boneless, skinless chicken breasts
1 can(s) 10 3/4 oz cream of chicken soup
1 can(s) 10 3/4 oz cream of mushroom soup, i also use golden mushroom
2 c shredded cheddar cheese
2 c monterey jack , shredded, or you can use a tex mex blend
1/2 c sour cream
1 1/2 c salsa, use any heat you want, i use my homemade hot salsa
1 onion, chopped
1 Tbsp tony chachere's creole seasoning ( optional)

Steps:

  • 1. Gather your ingredients
  • 2. Place the rice in the water and bring to a boil. Reduce heat, cover and simmer 20 minutes.
  • 3. Cook the chicken breast is saucepan; covering them with water. Bring to boil and cook for 20 minutes; or till done.
  • 4. When chicken is done; remove from water, when cool enough, shred and add the seasoning, this is not a must, I like the added spice.
  • 5. Preheat oven to 350 degree. Spray a 9 x 13 baking dish with cooking spray.
  • 6. In a medium bowl; combine the cheeses
  • 7. In a medium bowl; mix together soup, sour cream, onion, and salsa.
  • 8. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
  • 9. Bake in preheated oven for about 40 to 45 minutes, or until bubbly.
  • 10. Let rest 20 to 30 minutes before serving, to let set up. I serve this with a dollop of sour cream and hot pepper flakes atop for more added heat; and garlic bread. Or perhaps a salad..This is a very versatile and tasty casserole! This freezes well also. I put it on a paper plate and vacuum sealed it. ENJOY!!

SPICY CHICKEN CASSEROLE



Spicy Chicken Casserole image

Make and share this Spicy Chicken Casserole recipe from Food.com.

Provided by Pechsth

Categories     Chicken

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup onion, chopped
1 cup green bell pepper, chopped
1 tablespoon butter or 1 tablespoon margarine
1 (14 ounce) can chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1 (11 ounce) package 6-inch corn tortillas, torn
4 cups monterey jack cheese, shredded
1 1/2 lbs boneless skinless chicken breasts, cooked & shredded
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F. In small skillet cook onion and bell pepper in hot butter until tender; remove from heat and set aside.
  • Combine chicken broth, mushroom soup and undrained tomatoes.
  • In a 3 quart rectangular baking dish layer half of the soup mixture, half of torn tortillas, half of chicken, half vegetable mixture and half of cheese. Repeat layers.
  • Bake uncovered 45 minutes. Let stand 5 to 10 minutes before serving.

INSTANT POT® SPICY CHICKEN SPAGHETTI CASSEROLE WITH FROZEN CHICKEN BREASTS



Instant Pot® Spicy Chicken Spaghetti Casserole with Frozen Chicken Breasts image

I'm sure many can raise their hand when they've wanted a comforting casserole and their chicken is frozen. Relax. This recipe makes use of frozen chicken breasts... dinner will be ready fast thanks to a head start in the Instant Pot®!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h15m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
½ cup chopped onion
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
2 (6 ounce) frozen chicken breasts
10 ounces spaghetti, broken in half
1 (10.5 ounce) can low-sodium cream of mushroom soup
1 (10.5 ounce) can low-sodium cream of chicken soup
½ cup milk
1 teaspoon taco seasoning mix
½ teaspoon chicken seasoning salt (such as Chook®)
nonstick cooking spray
2 cups shredded Cheddar cheese

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add in butter and onion and saute for about 3 minutes. Pour in diced tomatoes with liquid; mix to combine. Add frozen chicken breasts. Cancel Saute mode.
  • Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and cut into bite-sized pieces. Add chicken back into the pot. Scatter noodles on top so they don't clump up.
  • Mix mushroom soup, chicken soup, and milk together in a bowl. Pour over noodles. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in taco seasoning and chicken seasoning salt.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spray an 8x12-inch casserole dish with cooking spray.
  • Transfer 1/2 of the spaghetti mixture to the casserole dish and sprinkle with 1/2 cup cheese. Add remaining spaghetti mixture and sprinkle with remaining 1 1/2 cups cheese.
  • Broil in the preheated oven until the cheese is bubbling and golden, 3 to 5 minutes.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 31.9 g, Cholesterol 63 mg, Fat 16.3 g, Fiber 2.6 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 594.9 mg, Sugar 2.9 g

SPICY TOMATO CHICKEN CASSEROLE



Spicy Tomato Chicken Casserole image

This is a quick and easy dish. Conventional oven or microwave baking can be used. Tastes sooooooo good, it'll make your tongue slap your brains out! 'Rotel' is the name for the mixture of diced tomatoes with green chile peppers. It is sold in most grocery stores in the canned tomato or Mexican foods section.

Provided by Kiersten

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 5

1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of celery soup
1 (10 ounce) package nacho-flavor tortilla chips
4 skinless, boneless, chicken breast halves, cooked
1 pound processed cheese food (eg. Velveeta), sliced

Steps:

  • In a medium bowl combine the tomatoes and soup and mix together. Set aside.
  • In a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. Repeat layers, then top with the remaining tortilla chips and cheese.
  • Microwave: Cover dish with lid or wax paper. Microwave for 7 minutes. Remove lid long enough to release steam, then microwave for another 4 minutes.
  • Conventional Oven: Preheat oven to 400 degrees F (200 degrees C). Cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 547.1 calories, Carbohydrate 43 g, Cholesterol 87.5 mg, Fat 24.4 g, Fiber 2.9 g, Protein 38 g, SaturatedFat 8.3 g, Sodium 2099.3 mg, Sugar 8.9 g

SPICY BUFFALO CHICKEN AND POTATO CASSEROLE RECIPE - (4.4/5)



Spicy Buffalo Chicken and Potato Casserole Recipe - (4.4/5) image

Provided by Caryl

Number Of Ingredients 12

TOPPING:
2 pounds boneless chicken breasts, cubed (1")
9 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups fiesta blend cheese
1 cup bacon, crumbled
1 cup green onion, diced

Steps:

  • Preheat oven to 500°F (260°C). Spray a 9x13-inch baking dish with cooking spray. Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast. Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes. Reduce oven heat to 400°F (205°C). Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes. Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

SPICY COCONUT CHICKEN CASSEROLE



Spicy Coconut Chicken Casserole image

Thai red curry paste and coconut milk are easily found in the asian section of supermarkets. I am making this tomorrow after my Thai friend at work made us curry and I fell in love! Not a list of ingredients that will scare you off. From Martha Stewart Everyday Magazine October 2008.

Provided by PeytonandKaylansMama

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 whole chicken legs
coarse salt and pepper
1 (14 1/2 ounce) can light coconut milk
1 1/2 cups reduced-sodium chicken broth
1 -2 teaspoon Thai red curry paste
1 cup jasmine rice
2 red bell peppers, cut into strips
8 ounces fresh green beans, cut into 1 inch lengths
1/2 lemon, cut into wedges, for serving

Steps:

  • In a large heavy pot, heat oil over medium high heat. Season with salt and pepper. Working in two batches, cook chicken until browned (6-8 minutes) and transfer to a plate.
  • To pot add coconut milk, broth, 1/2 cup water, and curry paste;bring to a boil stir in rice. Add chicken in a single layer. Cover, and reduce heat to medium low, Cook without stirring until rice is almost tender, 15 minutes.
  • Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp tender (8-10 minutes). Serve with lemon wedges on the side.

SPICY DORITO CHICKEN CASSEROLE



Spicy Dorito Chicken Casserole image

Make and share this Spicy Dorito Chicken Casserole recipe from Food.com.

Provided by Boss Bailey

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 -4 chicken breast halves, cut into bite sized pieces
1 tablespoon chili powder
1 teaspoon garlic salt
pepper
1/2 teaspoon paprika
1 tablespoon Mrs. Dash seasoning mix
1 (10 ounce) can Rotel tomatoes & chilies
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup Velveeta cheese or 1/2 cup Cheez Whiz
1/2 cup sour cream
0.5 (11 ounce) bag Doritos (I used Spicy Nacho)
1/2-1 cup shredded cheddar cheese

Steps:

  • Cook chicken through. Add all spices to the chicken.
  • In another small pot, mix soup, rotel tomatoes, cheese, and sour cream.
  • Crunch the Doritos on the bottom of a 9x13 pan.
  • Add chicken on top of Doritos, and then the soup/cheese mixture.
  • Top with cheddar cheese and cook in 350 deg. oven until melted.

SPICY CHICKEN BROCCOLI CASSEROLE WITH FRESH ARUGULA



Spicy Chicken Broccoli Casserole with Fresh Arugula image

This is my slightly healthier and much spicier version of this yummy comfort food. I threw it together with the veggies I had on hand and it turned out delicious, so fiance asked me to save it in our rotation. We like everything pretty insanely spicy, so if you don't, just omit the habanero and serrano peppers.

Provided by tolunda

Categories     Side Dish

Time 1h20m

Yield 4

Number Of Ingredients 17

cooking spray
4 skinless, boneless chicken breast halves
1 head broccoli, cut into small pieces
3 tablespoons butter
3 tablespoons all-purpose flour
½ cup chicken stock
½ cup milk
½ cup chopped onion
¼ red bell pepper, chopped
1 serrano chile pepper, minced
1 habanero pepper, minced (wear gloves)
1 carrot, minced
1 teaspoon butter
½ cup chopped fresh mushrooms
¼ cup bread crumbs
½ cup grated Parmesan cheese
1 cup arugula, or to taste

Steps:

  • Spray a skillet with cooking spray and place over medium heat; cook chicken in the hot skillet until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Set chicken aside.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Place broccoli in the prepared casserole dish.
  • Melt 3 tablespoons butter in a saucepan over medium heat; stir flour into the melted butter until combined and thickened, 3 to 5 minutes. Slowly pour in chicken stock and milk, stirring constantly; continue cooking and stirring until sauce is thickened, 5 to 10 more minutes.
  • Stir onion, red bell pepper, serrano chile pepper, habanero pepper, and carrot into the sauce; simmer until vegetables are slightly softened, 5 to 10 minutes.
  • Cut the cooled chicken into cubes and sprinkle over broccoli. Pour sauce over chicken and broccoli.
  • Heat 1 teaspoon butter in a skillet over medium heat; cook and stir mushrooms until tender, 5 to 10 minutes. Spoon over sauce layer in the casserole dish. Sprinkle bread crumbs and Parmesan cheese over mushroom layer.
  • Bake in the preheated oven until cooked through and bubbling, about 30 minutes. Turn on the oven's broiler; broil casserole until topping is browned, 2 to 4 minutes.
  • Spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 20.8 g, Cholesterol 104.1 mg, Fat 16.9 g, Fiber 3.6 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 466.3 mg, Sugar 5.6 g

CASSEROLE ESSENTIALS: SPICY CHICKEN & BEEF W/ RICE



Casserole Essentials: Spicy Chicken & Beef w/ Rice image

Came up with this recipe in the wee hours of the morning. I was going for a hardy dish that will fill you up; while sticking to things most folks would find in their pantries, fridges, and freezers. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Casseroles

Time 50m

Number Of Ingredients 28

PLAN/PURCHASE
THE BASE
2 - 3 slice bacon, diced
1 medium yellow onion, diced
2 clove garlic, minced
1 c rice, uncooked
DRY SEASONINGS
1 Tbsp taco or italian seasoning, your choice
2 tsp ancho chili powder
1 tsp ground cumin
1/2 tsp white pepper, freshly ground, or to taste
ADDITIONAL ITEMS
1 1/2 c vegetable stock, not broth
15 oz diced tomatoes, 1 can, with juice
4 oz mild diced green chilies, 1 small can, drained
10 oz cooked, shredded beef
6 oz cooked, shredded chicken
1 1/2 c cheddar cheese, freshly shredded
1/2 c monterey jack cheese, freshly shredded
2 Tbsp lime juice, freshly squeezed
salt, kosher variety, fine grind, to taste
OPTIONAL ADD INS
sliced black olives, cooked in the dish, and for topping
beans (cooked) such as black or red
OPTIONAL GARNISH ITEMS
fresh tomato, diced
cilantro, freshly chopped
sour cream

Steps:

  • 1. PREP/PREPARE
  • 2. To make this recipe, you will need a good size skillet, or pot with a lid.
  • 3. Taco/Italian Seasonings There are a lot of good taco seasonings out there; they come in mild, medium, hot, and fiery. If you have a favorite, please use it. And, the same is true of Italian seasonings. Here are two of my favorites: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/spicy-beef-taco-seasoning.html?r=10 https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/italian-essentials-aunt-josephine-s-seasoning-mix.html?r=2
  • 4. Rice The choice of rice is up to you. For example, brown rice is more nutritious than white; however, it will get mushy if reheated, so I usually stick to long-grain white rice for things like casseroles. For this recipe I am using arborio rice.
  • 5. The Beef and Chicken My reasoning for using shredded beef and chicken is because that is something I had on hand. You could leave out the chicken and/or use ground beef, cut into bite-size cubes; maybe pork?
  • 6. How 'Bout Some Cheese Please I just love the combination of a sharp cheddar combined with the kick of some Monterey Jack, but have some fun with it, and choose what you have on hand. Freshly grated, if at all possible.
  • 7. Gather your ingredients (mise en place).
  • 8. Add the chopped bacon to a skillet over medium heat.
  • 9. Cook until the bacon has rendered its fat, and begins to crisp, about 5 - 7 minutes.
  • 10. Remove with a slotted spoon and reserve.
  • 11. Add the onions to the pan with the bacon grease, and cook until softened, about 3 - 5 minutes.
  • 12. If your bacon was really lean, you might need to add a bit of oil to pan.
  • 13. Add the garlic and cook until fragrant, about 60 seconds.
  • 14. Toss in the rice and stir for 2 minutes.
  • 15. Add all the dry spices and stir for 2 minutes.
  • 16. Add the vegetable stock and stir to combine for 2 minutes.
  • 17. Add the tomatoes and chilies and stir to combine for 2 minutes.
  • 18. Add the shredded beef, chicken, and reserved bacon, then stir and bring up to a simmer.
  • 19. Simmer for 15 - 18 minutes, covered, occasionally stirring, until the rice is tender.
  • 20. As the casserole is simmering do a tasting for proper seasoning, adding salt, or additional spices as needed.
  • 21. Take off the heat, stir in the lime juice, and sprinkle with the shredded cheese.
  • 22. Cover and allow the residual heat to melt the cheese, about 3 - 4 minutes.
  • 23. PLATE/PRESENT
  • 24. I like to serve this family style by putting out some bowls, spoons, and napkins. Place the casserole on a trivet, and put out sides: diced tomatoes, black olives, sour cream, etc. Then stand back and let your guests have at it. Enjoy.
  • 25. Keep the faith, and keep cooking.

SPICY COCONUT CHICKEN CASSEROLE



SPICY COCONUT CHICKEN CASSEROLE image

Categories     Soup/Stew     Chicken

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
4 whole chicken legs (about 3 pounds total)
Coarse salt and ground pepper
1 14.5-oz can light coconut milk
12-oz canned reduced-sodium chicken broth
1-2 teaspoons Thai red curry paste
1 cup jasmine rice
2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
8 ounces green beans (stem ends removed), cut into 1-inch lengths
1/2 lemon, cut into wedges, for serving

Steps:

  • 1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2). 2. To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes. 3. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your casserole.
  • Don't overcrowd the pan. If you do, the chicken will not cook evenly and will be more likely to dry out.
  • Use a variety of spices. This will give your casserole a more complex flavor.
  • Don't be afraid to experiment. There are many different ways to make a spicy chicken casserole, so feel free to adjust the recipe to your liking.

Conclusion:

Spicy chicken casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a little planning, you can have a tasty and satisfying meal on the table in no time. So next time you are looking for a quick and easy dinner idea, give spicy chicken casserole a try.

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